Easy Fridge Dill Pickles
Description
Smitten Kitchen has made it super simple to have very tasty (very simple) dill pickles. Kirby cucumbers can also be labelled as ‘salad’ or ‘pickling’ cucumbers and they’re the small ones with extra bumps all over – markets will probably be the easiest place to find them – enjoy!
Ingredients
8 larger or 10 smaller Kirby cucumbers, sliced into 1/8-inch even slices – I use a handheld mandolin
2 t. kosher salt
1/4 c. chopped fresh dill
1/2 c. white vinegar – I use Allen’s Pickling Vinegar (7% Acetic Acid by volume)
Instructions
Slice up the cucumbers and toss them into a 1 liter jar with a good lid. Add in the salt and dill (or add half of the cucumbers, the salt and dill, then remaining cucumbers for easier flavor dispersal), then pour in all of the vinegar. Tightly screw on the lid and give it a few good shakes. At this point, the jar will be full right up with the cucumbers, but it will seem like there’s hardly any liquid – trust – this will work out.
Place the jar in the fridge where you can see it so you remember to shake it every couple of hours – start a timer if you need the pickles on the same day. You can enjoy them as quickly as a couple of hours from go-time, but these taste the best after an all day, or overnight soaking. The volume will reduce to about a half jars’ worth of pickles, so make 2 jars if you have a lot of people coming over!
